• Main Courses
  • Pasta

Spaghetti and Meatballs in Sauce


INGREDIENTS for 24 meatballs

  • Ground beef: 7.8 oz (220g)
  • Sausage: 5.8 oz (165g)
  • Stale bread crumbs: 1 oz (30g)
  • Grated Parmigiano Reggiano PDO: 0.9 oz (25g)
  • Eggs: 1
  • Chopped parsley: 1 tablespoon
  • Dried oregano: a pinch
  • Grated nutmeg: a pinch
  • Fine salt: to taste
  • Black pepper: to taste
  • Extra virgin olive oil: as needed

For the sauce

  • Tomato puree: 12.3 oz (350g)
  • Water: 1.8 oz (50g)
  • Fine salt: 0.18 oz (5g)
  • Dried oregano: to taste
  • Black pepper: to taste

For the pasta

  • Spaghetti: 12.3 oz (350g)
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.